Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties (Q73670828)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10762724%20AND%20SRC:MED&resulttype=core&format=json

5 November 2019

title

Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties (English)

1 reference

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5 November 2019

author name string

Z Balogh

1

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5 November 2019

J I Gray

2

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5 November 2019

E A Gomaa

3

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5 November 2019

A M Booren

4

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5 November 2019

publication date

1 May 2000

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Food and Chemical Toxicology

5 November 2019

published in

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5 November 2019

volume

38

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5 November 2019

issue

5

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5 November 2019

page(s)

395-401

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Cancer potencies of heterocyclic amines found in cooked foods

5 November 2019

cites work

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Effect of microwave pretreatment on heterocyclic aromatic amine mutagens/carcinogens in fried beef patties.

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7 January 2021

Quantitation of mutagenic/carcinogenic heterocyclic aromatic amines in food products

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7 January 2021

A new colon and mammary carcinogen in cooked food, 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)

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7 January 2021

Occurrence of mutagenic/carcinogenic heterocyclic amines in meat and fish products, including pan residues, prepared under domestic conditions

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7 January 2021

Influence of frying fat on the formation of heterocyclic amines in fried beefburgers and pan residues

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7 January 2021

L-tryptophan inhibits formation of mutagens during cooking of meat and in laboratory models.

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7 January 2021

Mutagenicity of cooked hamburger is reduced by addition of onion to ground beef.

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7 January 2021

Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties.

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7 January 2021

Heterocyclic amine content in fast-food meat products.

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7 January 2021

Analysis of foods for heterocyclic aromatic amine carcinogens by solid-phase extraction and high-performance liquid chromatography

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7 January 2021

Two antioxidative diterpenes from rosemary (Rosmarinus officinalis L.) and a revised structure for rosmanol.

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Induction of intestinal adenocarcinomas by 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine in Nagase analbuminemic rats.

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7 January 2021

Inhibitory effects of antioxidants on formation of heterocyclic amines.

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7 January 2021

Carcinogenicities of heterocyclic amines in cooked food

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7 January 2021

Influence of creatine, amino acids and water on the formation of the mutagenic heterocyclic amines found in cooked meat.

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7 January 2021

Reduction of Mutagen Formation in Fried Ground Beef by Glandless Cottonseed Flour

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7 January 2021

Effects of marinating on heterocyclic amine carcinogen formation in grilled chicken.

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7 January 2021

Re: "Fried foods and the risk of colon cancer".

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7 January 2021

Cooking procedures and food mutagens: a literature review

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7 January 2021

Polar and non-polar heterocyclic amines in cooked fish and meat products and their corresponding pan residues

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7 January 2021

Inhibitory effect of carbohydrates on the formation of mutagens in fried beef patties

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7 January 2021

Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues.

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7 January 2021

Formation of mutagens in cooked foods. I. Beef

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7 January 2021

Formation of mutagens in cooked foods. V. The mutagen reducing effect of soy protein concentrates and antioxidants during frying of beef.

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7 January 2021

Prevention of heterocyclic amine formation by tea and tea polyphenols

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7 January 2021

Relation of meat, fat, and fiber intake to the risk of colon cancer in a prospective study among women

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7 January 2021

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Identifiers

DOI

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10762724%20AND%20SRC:MED&resulttype=core&format=json

5 November 2019

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